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Modern method

French mustard-forward mayonnaise

Dijon-forward mayonnaise

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An untested home mayonnaise development formula with more Dijon mustard and no added sugar. A current French-market Dijon mayonnaise informs its flavor direction; this is not that product’s formula.

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A bowl of smooth pale-golden Dijon mustard mayonnaise with a spoon beside it.

Overview

This original, untested development formula uses more Dijon mustard and omits added sugar. A current French-market product informs flavor direction only; this is not its formula.

The quantities have not been kitchen-tested, sensory-validated or evaluated for shelf life. This is a non-fermented emulsion.

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Handling

Use commercially pasteurised yolk and clean equipment. Refrigerate promptly. No storage duration is established; this formula is not shelf-stable or suitable for room-temperature storage.

Uncooked egg can carry Salmonella. The cited guidance supports pasteurised egg products and careful handling, but does not validate this formula.

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History

Contemporary development formula informed only by the flavor direction of a French-market product.

Ingredients

Yield 267 g nominal ingredient mass · Scaling: source batch only

Neutral refined oil (rapeseed/canola, sunflower or soybean)use one refined neutral oil
200 g
Commercially pasteurised egg yolkfollow package instructions
25 g
unsalted and unsweetened
White-wine vinegar
15 g
labelled 5% acidity; flavor only, not a validated safety treatment
Drinking water
10 g
Dijon mustardsmooth
15 g
Fine salt
2 g

Method

Risks and precautions · Elevated risk
Salmonella associated with uncooked egg

The sauce is not cooked; pasteurised egg products reduce risk but do not validate the finished sauce.

Hazard source

Use commercially pasteurised yolk, clean equipment, follow the product label and refrigerate promptly.

Control source

Vinegar is for flavor, not a validated pathogen-kill step. No final pH, validated process or shelf life is established.

Do not store at room temperature or treat this as canned or shelf-stable. No storage duration is established.

  1. Wash hands and clean the bowl, whisk and storage container. Keep pasteurised yolk chilled and follow its package instructions.
  2. Dissolve salt in the vinegar and water. Whisk in yolk and mustard until combined.
  3. Whisk in oil a few drops at a time. When the mixture begins to thicken, continue in a thin, steady stream while whisking.
  4. Stop if the mixture loosens or separates. This untested formula has no tested rescue method; appearance does not establish safety.
  5. Transfer to a clean covered container and refrigerate promptly. No storage duration has been established.

Conditions

Yield267 g nominal ingredient mass

Places

France

Modern adaptation · Country evidence

A current French-market Dijon mayonnaise provides flavor-direction context. This independently written formula is not its commercial formula or evidence of mayonnaise’s origin.

See Franceon the mapLocation source 1 →

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